Low ABV Tart Brown Saison brainstorming session.

I brewed the beer described in the title a few weeks ago. A dark brown saison, lightly hopped and about 1.055 OG. In addition to 3711 I added the dregs from several sour beers and a pack of lacto brevis.

I'm going to let it sour up over the few seasons, but I was trying to decide what else I could do with it if I don't just bottle it as is once complete attenuation has been achieved.

A few ideas:

1. Add fruit... (Been doing this a lot lately so it's getting old, I was thinking peaches.)

2. Making a Sour/Wild Ale take on a Swedish Julmamma, which as basically a Christmas mulled beer cocktail. I would add mulling spices, lemon juice/peel, and either gin or maderia. (The actually drink is a 'get drunk' cocktail with the ingredients previously described added to an equal mixture of dark and light beer as far as I can tell from Google.)

3. "Mexican Candy" - sour the beer then referment with tamarind and Chile powder.

Your thoughts/ideas?

 

Replace that Chile powder with Ancho Chili extraction using vodka.